Trim the core and cut leaves off from cauliflower. Break the florettes into chunks, then press the button a few times with a break in between in a food processor. You wanted it to still be chunky and resemble rice and not to become dust. 9 prefer to use a ricer for this step but it is a bit harder with uncooked cauliflower but the “rice” does look better.

In a large heavy-bottomed saucepan, melt the butter over medium heat.

Add the onions, garlic and shallot with a pinch of salt to sweat until everything becomes translucent (not browned),which will take about 5 minutes.

Add the “rice” and stir constantly adding in the liquid by 1/3 volume until everything has been absorbed, this will take 8-10 minutes.

Add the remaining ingredients, remove from the heat and still until everything has melted beautifully. Serve immediately.

Combine together the sauce ingredients in the blender and blend on high. Pour a few tablespoons on the bottom of each place before placing the risotto on top.

My sweet tooth is at it again. I just can’t help myself. I find myself craving sweets at every meal and wake up in the middle of the night and find myself in the kitchen. I think I have made my sleepless nights worst by treating myself to this delicious dish. I find myself waking myself up just so I can have dessert part 2.

Raspberries are my favoritest (yes, I make up my own words, it is a Riism and I am known for it) things in the world! I make this dish when I am craving a late night treat and don’t want to feel guilty the next day. It is light, has a serving of fruit and isn’t too sweet. Rose water is heavily used in Indian sweets, it adds such an interesting flavor that you can’t pinpoint.

INGREDIENTS
2 tablespoons powdered sugar or sugar substitute( I use liquid stevia which is 4 drops)

6 ounces of frozen raspberries

1 cup heavy whipping cream (use coconut cream or any other substitute you feel us necessary)

1 tablespoon rose water (this ingredient can be found in any Indian or Middle Eastern store, make sure it does not have sugar)

DIRECTIONS
Combine all of the ingredients together in a blender and blend on high for a minute. Blend again, start on low and work your way up to high. Serve with a few raspberries on top for garnish.

What makes my Tiramisu so amazing? It is drenched and I do mean drenched in liquor! This is really not something I would recommend that you serve to your children. Well, you could if you want them to sleep soundly through the night but it isn’t really something I recommend.

Directions
Combine together the coffee liquor, vanilla extract and a tablespoon of the sugar substitute in a bowl that is wide enough to allow the crepes to be immersed in the liquid. Mix the ingredients together.

Beat the egg yolks and 3 tablespoons of sugar over a double broiler set to low. Create a double broiler by placing a heat-resistant bowl over a pan filled half way with simmering water. Beat the mixture for 5-10 minutes until the mixture has tripled in size. This can be done by setting the hand-mixer to medium.

Slowly, fold in the mascarpone cheese and the vanilla liquor. Using the hand mixer, start slowly and increase the speed until the mixture is fluffy and light. Allow the mixture to cool fully.

Beat the heavy cream until you have stiff peaks. Then mix the cream into the mascarpone mixture by only incorporating in 1/3 of the whipped cream at a time.

Dip the bottom of the crepes into the coffee liquor mixture and place them neatly at the bottom of a 9×9 baking dish. Cover the bottom of the dish with the crepes.

Spread half of the mascarpone mixture on top of the folded crepes and spread so it creates an even layer.

Sprinkle half of the dark chocolate curls over the mascarpone layer.

Repeat the step with folded crepes. Pour the remaining liquor mixture onto the crepes, you never want to waste such deliciousness.

Spoon the remaining mascarpone mixture and even out. Dust with the cocoa powder and add the chocolate curls.

Roast the skinless hazelnuts on a baking sheet in the oven for 10 minutes. Remove from the oven, allow it to cool and chop the hazelnut up into small pieces.

Chop the chocolate finely and place in a large bowl.

Heat the cream in a small saucepan until it comes to a boil and add the instant coffee powder and sugar substitute into the cream. Pour the hot cream into the bowl with the chopped chocolate pieces. Mix thoroughly with a wire whisk until the chocolate has melted, incorporate in the cream cheese and mix until everything has combined together. Mix in the Frangelico and vanilla with the wire whisk. Cool the mixture in the refrigerator for an over, do not forget to cover it.

Grab the mixture in your hands and shape into 2 tablespoon balls and place on the baking sheet and once all the balls have been formed, cool in the refrigerator for an hour.

Melt the dark chocolate in the microwave or over a double boiler and dip each chocolate ball into the melted chocolate. I like to use two forks for this process. Once the chocolate balls are coated, roll it in the chopped hazelnut and place on the cookie sheet to cool in the refrigerator overnight.

Directions
Place the chocolate in a medium bowl and place the bowl over a saucepan of simmering water, turn the temperature down to low. Stir the chocolate until it has melted and is smooth. Set the bowl aside.

Whisk together the cocoa powder and cream in a medium saucepan that is set to medium heat unit it begins to simmer, then remove from the heat and set aside.

In another medium mixing bowl, whisk the egg yolks using an electric mixer until they are light and fluffy, gradually add the sugar substitute and continue beating the mixture until it is all combined together.

Tip
Now you will temper the mixture. Tempering is the process of gently increasing the temperature of an egg mixture (typically egg yolks) before adding a hot sauce. This is done by adding a small bit of the sauce to the eggs and beating it well to incorporate. You are slowly bringing the temperature of the eggs up to meet the temperature of the sauce while keeping the eggs from cooking or curdling.

Temper the cream mixture by gradually adding small amounts of the heated cream mixture to the eggs (I would start with 2 tablespoons) and continue beating to ensure the eggs do not cook. After incorporating 1.3 of the cream mixture (don’t forget to always beat the mixture), pour the remaining cream, beat and pour back into the saucepan. Add the melted chocolate to this mixture.

Set the heat to low and cook the mixture (while stirring continuously) until it thickens. The perfect temperature to achieve this is between 170-175 degrees F. You want the mixture to coat the back of your spoon, this is the perfect temperature. Mix in the vanilla and salt. Remove from the heat and allow it to cool for 30 minutes.

Place the ice cream base in the refrigerator until it is cool to the touch or it has reached 40 degrees F, this should take 4-8 hours.

Pour the mixture into an ice cream maker and follow the directions provided from the manufacturer. I like to serve this with chunks of chocolate on top.

1 pound semi-sweet chocolate, chopped into small pieces
2 tablespoons butterDirections
Lightly oil a metal or glass container that can hold at least 6 cups of liquid. Cut a piece of parchment paper to fit the pan and cover the sides as well. Butter the parchment paper as well.

Melt the butter and heavy cream together in the microwave for 2 minutes until the butter has fully melted.

Combine together the salt, water, corn syrup and sugar in a heavy bottomed small saucepan. Continue to stir the ingredients until the ingredients have combined together. Turn the heat to medium to allow the sugar to melt and come to a boil. Cover the pan for a minute so the moisture stays within the pan.

Remove the lid, attach a candy thermometer, the goal is to get the sugar temperature to 320 degrees F. This temperature is my magic number where caramelization takes place and the color of the sugar changes. Watch very carefully for the temperature to reach 320 degrees F, once it does, add a quarter of the butter/cream mixture and mix well. Continue adding a quarter of the mixture until it has been fully incorporated. The mixture will bubble violently and threaten to burn you and spill all over your stove, be very careful and slowly so you can control the mixture.

Allow the mixture to cook until it reaches the temperature of 240 degrees F, once it reaches this point, remove from the heat, mix in the cashews and pour directly into your buttered pan. Allow the caramel to cool on your counter for 21/2 to 3 hours until it is soft and touchable.

Remove the caramel from the pan and cut them into even pieces using a sharp knife. Then roll them into small balls. You can choose to stop the process here, allow the caramels to cool and just serve this as dessert or continue the process a step further and cover the candy in a delicious chocolate coating.

Melt the chocolate with the butter in a microwave safe bowl, you will microwave it for 45 seconds at a time, stir and continue to microwave in these steps until it has fully melted.

Using two forks, dip the caramels into the chocolate and set on a baking sheet covered with parchment paper.

Directions
Place the chocolate in a medium bowl and place the bowl over a saucepan of simmering water, turn the temperature down to low. Stir the chocolate until it has melted and is smooth. Set the bowl aside.

Whisk together the cocoa powder, cream and half-and-half in a medium saucepan that is set to medium heat unit it begins to simmer, then remove from the heat and set aside.

In another medium mixing bowl, whisk the egg yolks using an electric mixer until they are light and fluffy, gradually add the sugar and continue beating the mixture until it is all combined together.

Tip
Now you will temper the mixture. Tempering is the process of gently increasing the temperature of an egg mixture (typically egg yolks) before adding a hot sauce. This is done by adding a small bit of the sauce to the eggs and beating it well to incorporate. You are slowly bringing the temperature of the eggs up to meet the temperature of the sauce while keeping the eggs from cooking or curdling.

Temper the cream mixture by gradually adding small amounts of the heated cream mixture to the eggs (I would start with 2 tablespoons) and continue beating to ensure the eggs do not cook. After incorporating 1.3 of the cream mixture (don’t forget to always beat the mixture), pour the remaining cream, beat and pour back into the saucepan. Add the melted chocolate to this mixture.

Set the heat to low and cook the mixture (while stirring continuously) until it thickens. The perfect temperature to achieve this is between 170-175 degrees F. You want the mixture to coat the back of your spoon, this is the perfect temperature. Mix in the vanilla and salt. Remove from the heat and allow it to cool for 30 minutes.

Place the ice cream base in the refrigerator until it is cool to the touch or it has reached 40 degrees F, this should take 4-8 hours.

Pour the mixture into an ice cream maker and follow the directions provided from the manufacturer. I like to serve this with chunks of chocolate on top.